CHRISTMAS Dauphine potatoes with truffle

CHRISTMAS Dauphine potatoes with truffle


  • 500g potatoes
  • 150g flour (20g for shaping)
  • 75g butter
  • 10cl water
  • 4 whole eggs
  • 3 gr white truffle concentrate
  • 20gr truffle pieces
  • salt
  • pepper
  • oil


  • Cook the unpeeled potatoes in salted boiling water for around 30 minutes
  • Prepare the choux pastry: 
    • Bring the water to the boil with butter previously chopped into pieces.
  • Remove the saucepan from the heat. Add salt and then pour in the flour. Stir until the dough comes off the pan.
  • Allow to cool. Add the eggs one by one, mixing regularly.
  • Drain and peel the potatoes. In a large bowl, squash them until you achieve a fine puree.
  • Add the choux pastry, the truffle cream and the truffle pieces. 
  • Season with salt and pepper, then leave to cool.
    • Coat your hands in flour, then shape into little balls.
      • Brown them in a frying pan with a little oil for 1 minute. Add salt, then serve immediately.

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